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Very good but not amazing.
Nothing to write home about. Also, the cooking times were way off - 2 mins to cook beans in a scant 'sauce' should have been a tipoff. Not a great recipe.
Yum. How have I never encountered the wonders of lotus root??? Combined with mixed Asian mushrooms, this was a very easy & very tasty dish. For the carnivores, adding stir-fried beef strips would work really well.
There's a recipe on the packet of fried noodles that are available in Australia & it tends to be made quite commonly at gatherings, as it is incredibly simple & tasty. This seems to be a variation on that recipe, using slightly more exotic ingredients like perilla, Vietnamese mint & tamari. I'm not sure if it's because of familiarity, but I think I prefer the fried noodle recipe, as I think the dressing is more balanced & I prefer the slivered almonds to the peanuts. I'm sure this recipe would be otherwise great for the uninitiated that have no idea what the hell I'm going on about!
Against the fairly mild chilli, the lemon thyme was completely muted. Expected a bit more flavour than what this dish delivered.
I’m guessing this is what gruel tastes like. An abomination of a dish with no redeeming features. Needed a slab of bacon & a hefty amount of instant stock to get this to ‘edible’.
Ick. Cloyingly sweet.
Very basic recipe, but turned out beautifully. Loved the crispy buttered sage against the meltingly tender Jerusalem artichokes. Yum.
I use this tapenade for topping fillets of Tommy Ruff; a more affordable fish. I believe the flavours complement the tommies better than they would whiting, which I prefer done as simply as possible.
Easy, Delicious.
Horrendous. Burnt & raw using the cooking times provided, made even worse by using a smaller pork shoulder. Such a waste of a pig.
This was tasty, but for the preparation that was required, it is unlikely to make a regular appearance, what with the overnight marinating, drying, spice rub, marinating, reducing, basting...
An unlikely marinade for lamb, but geez it was tasty!
I followed the recipe instructions by boiling the mince in water, retrieved the fat on the surface, then cooking the meat in this fat. I really have no idea what this was supposed to achieve, as it tasted just like normal mince! The whole dish became monotonous after a few bites, with no textural contrast. Very easy, but unlikely to be repeated.
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